Pizza Pizza!

With all those beautiful caramelized onions on hand I was inspired to make a pizza.

So, today I used the 3 pt Flat-Out brand Artisan Thin Pizza Crust with rosemary and olive oil flavor.

First I sauteed 2 oz of baby portabella mushrooms on the stove top along with 2 cloves of minced garlic.  Then I added kale to the skillet.

To the flat bread I added 2 Tbsp of no sugar pizza sauce, 2 Tbsp caramelized onions, the baby portabella mushroom mixture, 4 halved cherry tomatoes, and 1 oz of part skim mozzarella cheese(2 pts).

I baked it just until the cheese melted.

Here's what it looked like...

This is a 5 pt pizza!  

I was going to add some of my shredded rotisserie chicken as well but my husband and son had already finished it off.  That's the real world for you.  :)

The only thing I'd do differently next time around is maybe use a little less mushroom.  

I love mushrooms but the pizza was a little heavy and more wet than I like or than this thin flat bread could easily hold.

Another option would be to use a whole wheat pita.  Toufayan brand is 2 pts per pita and it's relatively thick and holds up well to lots of toppings.  

Often times I just use sauce, cheese and turkey pepperoni(14 slices is only 1 pt!).  It's dry and the crust is usually nice and crisp, which I like.  

This is still a great way to get a pizza fix without breaking the pts bank.  

Given that pizza has historically been a trigger food for me it's also nice that this has built in portion control.